"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

PASTA/Vegetable Fettuccine Alfredo Recipe

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This recipe for PASTA/Vegetable Fettuccine Alfredo, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Wednesday, September 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces fettuccine
2 cups broccoli florets
8 ounces baby carrots, cut in half lengthwise
1 cup fresh or frozen green peas
1 large red bell pepper, seeded and cut into thin strips
1 T. margarine
1 small garlic clove, minced
2 T. all-purpose flour
1/2 t. salt
1 1/2 cups reduced-fat milk (2%)
1/2 cup nonfat half-and-half
1/2 cup freshly grated Parmesan cheese

Directions:
Directions:
Cook pasta according to package directions; drain. Meanwhile, cook broccoli and carrots in large saucepan of boiling water, 5 minutes. Add peas and red pepper and cook them 3 minutes longer. Drain and keep warm. Melt margarine in medium saucepan over medium heat; saute garlic until golden, about 2 minutes. Whisk in flour and salt and cook until bubbling, about 2 minutes longer. Gradually whisk in milk and half-and-half and bring to a boil. Reduce heat and simmer, whisking, until sauce thickens, 1 to 2 minutes. Reduce heat to low. Stir in cheese until melted and smooth. Toss pasta, vegetables, and sauce in large serving bowl.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
HEART HEALTHY RECIPE

 

 

 

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